Slow-Cooked Beef Bur­ri­tos with Green Chilies

PREP: 20 min. • COOK: 7 hours MAKES: 14 serv­ings

Simple & Delicious - - RECIPE INDEX -

I created this recipe years ago and it has be­come such a fa­vorite that the won­der­ful aroma of it cooking makes my fam­ily in­stantly happy. It’s hearty , fla­vor­ful and easy to pre­pare, and it uses the long, slow cook that truly de­fines com­fort food. —Sally Pahler, Pal­isade, CO

2 gar­lic cloves, minced 1 tsp. salt 2 tsp. ground cumin 1 tsp. cayenne pep­per 1 bone­less beef chuck roast (4 lbs.) 1 can (28 oz.) diced toma­toes 4 cans (7 oz. each) whole green chilies, drained and coarsely chopped

1 large onion, diced

14 whole wheat tor­tillas

(8 in.), warmed

Op­tional top­pings: shred­ded ched­dar cheese, salsa, sour cream, sliced ripe olives

1. Com­bine gar­lic, salt, cumin and cayenne; rub over roast. Place in a 5- or 6-qt. slow cooker. Add the toma­toes, chilies and onion. Cook, cov­ered, on low 7-8 hours or un­til meat is ten­der.

2. Re­move roast from slow cooker; shred with two forks. Re­move the veg­eta­bles with a slot­ted spoon; dis­card the cooking juices. Re­turn beef and veg­eta­bles to slow cooker and heat through. Serve in tor­tillas, with top­pings if de­sired.

PER SERV­ING 355 cal., 13g fat (5g sat. fat), 84mg chol., 499mg sod., 28g carb. (4g sug­ars, 4g fiber), 30g pro. Di­a­betic ex­changes: 4 lean meat, 2 starch.


• We like the coarser tex­ture of hand-chopped chilies, but if you’re try­ing to save time, use diced green chilies in­stead.

• This beefy fill­ing would also be tasty in tacos or que­sadil­las.

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